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Table 1 Composition of the flours

From: A multicenter, randomized controlled comparison of three renutrition strategies for the management of moderate acute malnutrition among children aged from 6 to 24 months (the MALINEA project)

 

Without prebiotics

With prebiotics

 

Composition (% of dry weight)

 wheat

62.4%

60.9%

 

 soya

20.8%

20.3%

 

 sugar

8%

8%

 

 dry milk

7%

7%

 

 iodinated salt

0.2%

0.2%

 

 vitamins and salts

1.3%

1.3%

 

 flavor

0.4%

0.4%

 

 Prebiotic

0%

2%

 

Total

100%

100%

 

Overall composition of the flour and additional compounds (for both with and without prebiotic): composition per 100 g of flour

 calories (kcal)

420

ascorbic acid

60

 protein total (g)

15

thiamin

1

 lipids (g)

9

riboflavin

1

 carbohydrates

66

nicotinamide (mg)

12

 fibers

2

folic acid (mg)

0.3

 sodium (mg)

200

pantothenic acid (mg)

4

 calcium mg)

266

biotin (μg)

0.016

 phosphorus (mg)

200

vitamin E (IU)

10

 potassium (mg)

610

vitamin B12 (μg)

1.8

 iron (mg)

23.2

vitamin A (IU)

2668

 copper (mg)

0.18

vitamin D (IU)

400

 zinc (mg)

16.6

vitamin B6 (mg)

1

 manganese (mg)

2.4